Latest news with #VioletCakes
Yahoo
2 days ago
- Entertainment
- Yahoo
Charli XCX's leftover wedding cake boxed up for fan
Charli XCX's leftover wedding cake was boxed up for a fan. The 32-year-old musician, born Charlotte Aitchison, married her long-term partner George Daniel, 34, over the weekend in an intimate ceremony held at Hackney Town Hall in east London, with the couple tying the knot in front of their parents and a small circle of close friends. Following the ceremony, Charli and George held a wedding dinner at the Italian restaurant Dalla, joined by around 20 guests, before continuing celebrations at a local bar. During the reception, a cake by Violet Cakes — the London bakery founded by Claire Ptak — was served, which featured white icing and was topped with a fig. A fan called Ruby said her friend, who worked as a waiter at Dalla on the night of the wedding, contacted her the following day to offer her a slice. She said in a video posted on her TikTok: 'He was like, 'Oh, do you want to swing by and get a slice?' He boxed up a slice for me. 'Then I think it was the owner of the restaurant that was like, 'Do you just want it? It's going to go in the bin.'' Ruby added: 'I swear I'm not a stalker,' while claiming she hadn't expected to receive more than a small portion, let alone the remaining wedding cake. After tasting it, she described the dessert as 'lovely'. Ruby also said she considered sharing the cake with other fans rather than selling it. 'My friends told me I could make some money and sell the cake to fans,' she said – adding: 'But that felt wrong.' She instead saved some extra slices for her friends, all of whom are fans of Charli. Online commenters expressed a mix of awe and confusion over her clip. One wrote: 'Imagine just sitting in your house eating Mr and Mrs XCX's wedding cake on a random day.' Another said: 'This is so weird but so iconic at the same time.' Some questioned whether Ruby should have accepted the cake at all. 'What if she wants it back?' asked one user. 'Is this considered theft?' wrote another, with a third commenting: 'This doesn't sit right with me.' Others defended Ruby and the restaurant's actions. One person said: 'Guys, as someone who also works at a restaurant, it is very common that people don't want to take the rest of their wedding cake home with them and then everyone in the kitchen gets to chow down on it. It's really not weird.' Another added: 'I used to spend my summers working as a cater waiter – have eaten many strangers' wedding cakes in my time.'
Perth Now
2 days ago
- Entertainment
- Perth Now
Charli XCX's leftover wedding cake boxed up for fan
Charli XCX's leftover wedding cake was boxed up for a fan. The 32-year-old musician, born Charlotte Aitchison, married her long-term partner George Daniel, 34, over the weekend in an intimate ceremony held at Hackney Town Hall in east London, with the couple tying the knot in front of their parents and a small circle of close friends. Following the ceremony, Charli and George held a wedding dinner at the Italian restaurant Dalla, joined by around 20 guests, before continuing celebrations at a local bar. During the reception, a cake by Violet Cakes — the London bakery founded by Claire Ptak — was served, which featured white icing and was topped with a fig. A fan called Ruby said her friend, who worked as a waiter at Dalla on the night of the wedding, contacted her the following day to offer her a slice. She said in a video posted on her TikTok: 'He was like, 'Oh, do you want to swing by and get a slice?' He boxed up a slice for me. 'Then I think it was the owner of the restaurant that was like, 'Do you just want it? It's going to go in the bin.'' Ruby added: 'I swear I'm not a stalker,' while claiming she hadn't expected to receive more than a small portion, let alone the remaining wedding cake. After tasting it, she described the dessert as 'lovely'. Ruby also said she considered sharing the cake with other fans rather than selling it. 'My friends told me I could make some money and sell the cake to fans,' she said – adding: 'But that felt wrong.' She instead saved some extra slices for her friends, all of whom are fans of Charli. Online commenters expressed a mix of awe and confusion over her clip. One wrote: 'Imagine just sitting in your house eating Mr and Mrs XCX's wedding cake on a random day.' Another said: 'This is so weird but so iconic at the same time.' Some questioned whether Ruby should have accepted the cake at all. 'What if she wants it back?' asked one user. 'Is this considered theft?' wrote another, with a third commenting: 'This doesn't sit right with me.' Others defended Ruby and the restaurant's actions. One person said: 'Guys, as someone who also works at a restaurant, it is very common that people don't want to take the rest of their wedding cake home with them and then everyone in the kitchen gets to chow down on it. It's really not weird.' Another added: 'I used to spend my summers working as a cater waiter – have eaten many strangers' wedding cakes in my time.'
Daily Mirror
2 days ago
- Entertainment
- Daily Mirror
'I wasn't invited to Charli XCX's wedding but I tasted a slice of the cake'
A woman has gone viral after tasting Charli XCX's wedding cake on TikTok despite not being invited to the event. Commenters are divided, with some wondering if the pop star might want her cake back It looks like some of us are still having a Brat summer. A woman has gone viral online after taking home Charli XCX's wedding cake – despite not being invited to the ceremony. The 'Brat' singer tied the knot with 1975 drummer George Daniels in Hackney, London on July 19, in a ceremony that has been praised by fans as lowkey. Charli XCX was seen wearing a short Vivienne Westwood gown and enjoying a late-night after party. However, a TikToker has taken the 'lowkey' aspect perhaps a step too far, after showing off Charli XCX's leftover cake. The TikTok user, who goes by Daughter of a Hoarder, posted a video of her walking along the streets of East London yesterday holding the wedding cake. The caption read: 'taste test pending'. READ MORE: Brat summer or brat bummer? Charli XCX's 'embarrassing' Coachella outfit leaves fans divided In a follow-up video, she explained that her friend works in the restaurant where George and Charli had their wedding reception the night before. There was some cake left over and offered for her to 'swing by' and get a slice, where he then boxed up a slice for and her boyfriend to enjoy. But then she said: 'And then, I think it was the owner of the restaurant, was just like, 'Do you just want it? It's going to go in the bin.'' She added: 'I think they'd been eating away at it all day and I couldn't really turn that down.' The cake had a fig on top and a vanilla buttercream icing. She said that she'd tried cake from Violet Cakes in London Fields and that she didn't 'doubt it would be delicious'. After cutting off a slice for herself in front of the camera, she held up a piece of the sponge and declared: 'Cheers' before popping it in her mouth. 'Mmm, lovely,' came the verdict. 'I obviously told my girl group chat what I was doing…and they were like, 'you should sell a slice'. But that feels wrong,' she continued. Instead, she said her plan was to freeze the 'big bit' and eat her slice. She said she wanted to save the rest of the cake for 'the gang'. 'How fun for everyone to be able to say they've had a nibble of Charli and George's wedding cake. We're big stans, as a collective,' she said. She then showed a picture of herself at Charli XCX's Glastonbury performance. While some comments described the review as 'iconic 'and an 'historical event', others were not so pleased with the video. 'What if she wants it back,' the top-voted comment reads. 'Is this considered theft,' another joked. For more stories like this subscribe to our weekly newsletter, The Weekly Gulp, for a curated roundup of trending stories, poignant interviews, and viral lifestyle picks from The Mirror's Audience U35 team delivered straight to your inbox. 'Maybe I'm too superstitious but you're not supposed to do something like this,' a third said. Another added: 'It feels like a huge invasion of privacy.' However, others were coming to A Daughter of a Hoarder's defence. One user pointed out: 'As someone who works in a restaurant it is very common that people don't want to take the rest of their wedding cake home with them, and then everyone in the kitchen gets to chow down on it. It's really not weird."
Yahoo
10-02-2025
- General
- Yahoo
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1 1/2 cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (1/2 cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at Christopher Kimball, The Associated Press
The Independent
10-02-2025
- General
- The Independent
Two types of chocolate give this elegant loaf cake deep flavor for a Valentine's Day treat
Chocolate is a must-have for Valentine's Day, but it needn't be fussy. Instead of melting bars for chocolate-covered strawberries or spending money on store-bought bon bons, give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London. In this recipe from our cookbook, ' Milk Street Bakes,' we achieve a complex chocolatiness using a generous amount of bittersweet chocolate and unsweetened cocoa powder. Any type of bittersweet chocolate will work, but for best results use one that's tasty enough to eat out of hand and contains about 70% cocoa solids. Don't use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that's important for color and flavor intensity. If your cocoa does not indicate type on the label, check the ingredient list. If it reads 'processed with alkali,' the cocoa is Dutch-processed. Serve slices with fresh berries and spoonfuls of crème fraîche, which has a subtle tang and creaminess that are fantastic foils for the cake. Store leftovers at room temperature, tightly wrapped, for up to three days. Double Chocolate Loaf Cake Start to finish: 1¼ hours (20 minutes active), plus cooling Makes one 9-inch loaf cake Ingredients: 200 grams (7 ounces) bittersweet chocolate (see headnote), finely chopped 198 grams (14 tablespoons) salted butter, cut into several chunks 195 grams (1½ cups) all-purpose flour 214 grams (1 cup) white sugar 43 grams (½ cup) Dutch-processed cocoa powder 2 teaspoons baking powder ¼ teaspoon table salt 3 large eggs, room temperature 1 cup boiling water Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and the butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally. Meanwhile, in a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy and fluid. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55 to 60 minutes. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.
